Learn about Moti's Recipes...

I start out by frying the sliced onion in medium-low heat in a bit of olive oil until it starts to turn yellow, about 3–5 minutues. Then I add the chopped zucchini (I like long thing pieces, but you can cut them into 'coins' if you like). Add some salt and pepper, but don't overcook or overseason this dish. The zucchini should still be a bit crunchy. Remove from heat and put aside.

In a large bowl, beat the eggs and add in a pinch of salt. Now transfer the cooked zucchini and onions and mix well into the egg. If you're using any aromatic herb like basal or sage, add it now. Set aside.

In your small non-stick frying pan, coat the bottom and sides with a bit of olive oil and place on a medium to low heat. Now add the zucchini egg mixture and cover the pan with a large plate.

Here's the hard part: how do you flip such a thick egg mixture? Allow it to cook slow a few minutes. With one half cooked, flip the mixture out of the pan directly onto the plate. Your cooked side should be up, and the uncooked side slivering against the plate. Now slide the omelet back onto the frying pan (uncooked side down of course) and finish cooking a few more minutes.

Once you've mastered this, you can make all sorts of fritattas!

Serving
Tip

The difference between an ordinary omelet and this European or Middle-Eastern variety is in the thickness. By cooking in a smaller frying pan, you get a taller, softer dish that can be sliced like a pizza for serving! Serve hot or cold, it's excellent!